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Empanadas are more than just a dish; they are a beloved cultural emblem that resonates across various cuisines around the world. Originating from the Spanish word "empanar," which means to wrap in bread, empanadas have become a staple in many Latin American countries, as well as in Spain and Portugal. Each region proudly showcases its own take on this versatile pastry, with unique fillings and dough variations reflecting local flavors and traditions. From sweet to savory, empanadas are cherished for their ability to encapsulate an array of ingredients, making them ideal for any occasion—from family gatherings to festive celebrations.

Baked Chicken Empanadas

Discover the delightful world of savory baked chicken empanadas! These golden pastries are not just a tasty treat but also a cultural icon, originating from Spanish cuisine and embraced by many Latin American countries. Learn how to make the perfect empanada dough and flavorful chicken filling with spices and fresh veggies. Create a personalized culinary experience that’s perfect for any occasion. Impress your family and friends with this comforting dish that captures the essence of home-cooked goodness!
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Ingredients
  

For the Dough:

3 cups all-purpose flour

1 teaspoon salt

1/2 cup unsalted butter, chilled and diced

1 large egg

1/2 cup cold water

1 tablespoon apple cider vinegar

For the Filling:

1 lb boneless, skinless chicken breasts, cooked and shredded

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 bell pepper (any color), finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

1/2 cup frozen peas

1/4 cup fresh cilantro or parsley, chopped

1 egg, beaten (for egg wash)

Instructions
 

Make the Dough: In a large bowl, whisk together the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. In a small bowl, beat the egg, then combine it with the cold water and apple cider vinegar. Gradually pour the wet ingredients into the flour mixture, mixing until a dough forms. Knead lightly for a minute until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the onions and bell peppers, sautéing until they are soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the shredded chicken, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well, then fold in the peas and chopped herbs. Remove from heat and let cool slightly.

      Roll Out the Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Using a round cutter or a bowl, cut out circles about 4-5 inches in diameter.

        Fill the Empanadas: Take a dough circle and place about 1-2 tablespoons of the chicken filling in the center. Fold the dough over to create a semi-circle and press the edges together firmly to seal. Use a fork to crimp the edges for a decorative finish. Repeat with the remaining dough and filling.

          Bake the Empanadas: Transfer the sealed empanadas to a parchment-lined baking sheet. Brush the tops with the beaten egg to give them a golden color when baked. Bake in the preheated oven for 20-25 minutes, or until the empanadas are lightly golden brown.

            Cool and Serve: Once baked, remove from the oven and let the empanadas cool for a few minutes. Serve warm with your favorite dipping sauce, such as chimichurri or salsa.

              Prep Time: 45 min | Total Time: 1 hr 15 min | Servings: 12 empanadas